Crying Goat Ale

Classification: pale ale, all-grain

Source: Bob Jones (BJONES@NOVA.llnl.gov) Issue #785, 12/19/91

This is a big, hoppy brew, loaded with aromatic cascade hop fragrance. It has that front of the mouth bitterness that can only be achieved with dry hoping, so don't skip it if you really want to duplicate this flavor profile.

Ingredients: (for 11 gallons)

19 pounds, 2 row Klages
3 pounds, Munich malt
2 pounds, 40L crystal malt
1-1/2 pounds, 2 row Klages, toasted (see below)
2 pounds, wheat malt
2 ounces, Northern Brewer hops (AA 6.9)
6 ounces, Cascade hops (AA 5.1)
1 teaspoon, Gypsum
2 teaspoon, Irish moss Chico Ale yeast (wyeast 1056)
1-1/2 cups, corn sugar to prime

Procedure:

Toast 1-1/2 pounds of 2 row Klages malt in oven at 350 degrees for 40 minutes. Allow to age a couple of weeks before use. Treat mash water with 1 teaspoon of gypsum. Mash grains in a single temperture infusion for 90 minutes at 155 degrees. Mash out for 10 minutes at 170 degrees. Sparge with 11 gallons of 168 degree water. Bring to a boil and boil for 90 minutes. Add 2 ounces of Northern Brewer hops at 10 minutes into the boil. Add Irish Moss in last 30 minutes of boil. Turn off heat and add 2 ounces of Cascade hops for a 10 minute steep. Chill. Pitch yeast. After one week, rack to secondary and add 4 ounces of Cascade hops. Bottle or keg when ferment is complete.

Specifics:

O.G.: 1.070
F.G.: 1.020
Primary: 1 week at 65-68 degrees F.